Thread: Sous vide
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Old Sun, Oct-18-09, 16:47
bike2work bike2work is offline
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Plan: Fung-inspired fasting
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I turned on an adjacent burner and accidentally got it up to 140 F. My attempts to cool it off gently have failed and it's been at 140 for an hour now. <sigh> Good thing I chose pot roast; I don't expect medium-rare when I think of pot roast.

It's hard to grasp that after cooking 24 - 48 hours the garlic will still be raw. I'll take your word for it, though. The flavor can't have permeated too much at this point since I left it whole. Garlic powder tastes "off" to me. I'll go with sauteeing it.
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